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Arugula & Walnut Pesto
Rated 5.0 stars by 2 users
Category
Condiment & Sauces
Cuisine
Italian
Creator
Culinary Genie
Makes
16 (2 tablespoon) servings
Active Time
15 minutes
Total Time
15 minutes
Calories
150
Arugula, toasted walnuts and basil blended with extra virgin olive oil, Culinary Genie Salt-Free Garlic & Herb Seasoning Blend and pecorino or Parmesan cheese. Use plant-based cheese for a vegan option. Toss with pasta, top soups, mix with mayo for a great aioli or spread on crusty bread and top with tomatoes and buffalo mozzarella.
Ingredients
-
¾ cup raw walnut halves, toasted
-
4 cups fresh baby arugula leaves
-
1 cup grated Pecorino Romano or Parmesan cheese or dairy-free Parmesan cheese
-
½ cup fresh basil leaves
-
Juice of 1 lemon
-
1 tablespoon Salt-Free Garlic & Herb Seasoning Blend
-
½ teaspoon crushed red pepper chile flakes, optional
-
½ teaspoon sea salt, optional
-
¼ teaspoon fresh ground black pepper
-
¾ cup extra virgin olive oil
Directions
In a food processor or heavy-duty blender, pulse walnuts until coarsely ground.
Add arugula, cheese, basil, lemon juice, Salt-Free Garlic & Herb Seasoning Blend, chile flakes, salt and pepper. Pulse to combine.
With processor running, slowly drizzle in olive oil. Continue processing until well combined and creamy.
Notes
To Toast Walnuts: Heat a large skillet over medium heat. Add walnuts.
Cook, stirring frequently, until lightly toasted and fragrant. Remove from
heat. Allow to cool.
Nutrition
Serving Size
1 (2 tablespoon) serving
Calories 150,
Total Fat
15 g,
Saturated Fat
3 g,
Cholesterol
5 mg,
Sodium
180 mg,
Carbs
2 g,
Fiber
0 g,
Sugar
0 g,
Protein
2 g